29:51
Michael Pollan: You Are What You Cook
Pollan once advised, “Eat food. Not too much. Mostly plants.” Now, he tells us how to cook it.
12:16
Red Meat’s Heart Risk Goes Beyond the Fat
A chemical in red meat, L-carnitine, may increase the risk of heart disease in people and mice.
28:17
Down the Gullet: A Guided Tour of Your Guts
In Gulp., science writer Mary Roach travels through the intestines–and out the other end.
6:16
Poring Over The Science Of Coffee
Harold McGee explains the chemistry in your cup of joe.
11:53
Looking to Nature for Antibiotic Inspirations
Microbiologists are learning bacteria-killing tricks by studying phage viruses.
The Story of Saliva
Why do newborns drool excessively? How many pints of saliva does a person generate daily? (Hint, it’s more than one.) And more spit mysteries excerpted from “Gulp: Adventures Down the Alimentary Canal.”
9:55
Tracking a Rise in ADHD Diagnosis
Researchers work to understand what might be behind a surge in diagnoses of attention deficit hyperactivity disorder.
7:32
President Obama Calls for a ‘BRAIN Initiative’
NIH Director Francis Collins discusses President Obama’s new ‘BRAIN Initiative’ research program.
8:42
Amyloid Proteins Help Paralyzed Mice Walk Again
Scientists say the proteins, once thought to be enemies of the nervous system, may actually be protective ‘guardians.’
Making Tissues from Water Droplets?
Researchers turned tiny water droplets into cooperative networks that can change shape and pass electrical signals.